Halal-conscious recipe
Halal Yorkshire puddings
Tall, crisp Yorkshire puddings from flour, eggs and milk, baked in sizzling sunflower oil instead of beef dripping or lard, so the fat is never the question.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Photo: Sara Thomas · CC BY-SA 4.0
Why Halal checks matter here
The batter is flour, eggs and milk, but Yorkshire puddings are traditionally baked in beef dripping from the roast; dripping from non-Halal beef, or lard, makes them not Halal.
A Yorkshire pudding is a batter of flour, eggs and milk poured into very hot fat and baked until it rises into a crisp, hollow cup. The batter is Halal. The fat decides the rest: the traditional choice is beef dripping from the roast, and dripping from non-Halal beef, or lard, is not Halal (see Yorkshire pudding and beef tallow).
This version follows BBC Good Food's "Best Yorkshire puddings", which already bakes them in sunflower oil. Keep it that way, or use dripping only if it comes from Halal beef.
The source's advice for a good rise is about heat, not the kind of fat: get the oil sizzling hot in the tins before the batter goes in, and don't open the oven door while they bake. Serve them with a Halal Sunday roast.
Halal-critical ingredients
- The fat in the tins Yorkshire puddings are traditionally baked in beef dripping from the roast. Dripping from beef that was not Halal-slaughtered, or lard, which is pork fat, makes them not Halal. Use sunflower or another vegetable oil, as the source does, or dripping from Halal beef. When eating out or buying ready-made puddings, ask or read which fat was used. See Yorkshire pudding, Beef tallow and Lard.
Safe substitutes
- Beef dripping or lard → Sunflower oil, heated in the tins until very hot
Allergens
gluten (flour), egg, milk
Ingredients
Batter
- 140 g plain flour
- 4 eggs
- 200 ml milk
- to season salt and pepper
For the tins
- a little sunflower oil (instead of beef dripping or lard)
Method
- Heat the oven and the oil. Heat the oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and put them in the oven to heat through.
- Make the batter. Tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and keep beating until the batter is completely free of lumps. Season with salt and pepper.
- Fill the hot tins. Pour the batter into a jug. Take the hot tins out of the oven and carefully pour the batter evenly into the holes.
- Bake without opening the door. Put the tins straight back in the oven and leave them undisturbed for 20 to 25 minutes, until the puddings have puffed up and browned.
- Serve. Serve straight away. Or cool them and freeze for up to a month.
How this recipe was researched
Method from BBC Good Food's 'Best Yorkshire puddings' by Barney Desmazery (140 g plain flour, 4 eggs and 200 ml milk beaten smooth and seasoned; poured into tins of sunflower oil heated in an oven at 230C/fan 210C/gas 8, and baked undisturbed for 20 to 25 minutes). The source already uses sunflower oil; we keep it and say not to swap in beef dripping or lard unless the dripping is from Halal beef. Timings follow the published technique rather than a kitchen test.
Technique and ingredient sources
-
Best Yorkshire puddings — BBC Good Food
Retrieved:
Makes 8 large or 24 small: 140 g plain flour, 4 eggs, 200 ml milk, sunflower oil for the tins; oven 230C/fan 210C/gas 8, baked 20 to 25 minutes without opening the door.
-
Yorkshire pudding analysis — isithalal.food
Retrieved:
Oil or dripping: what to ask at a pub or carvery, and what to read on packaged puddings.